Slow Cooker Vintage Ham and Potato Dinner is stick to your ribs good! Smoky ham, potatoes and green beans in a cheesy sauce, what could be better?
Hi all! Welcome to another edition of Slow Cooker Vintage Recipe of the month. I found this recipe in my Amish-Country Cookbook. The version in the cookbook for this recipe wasn’t a crockpot recipe, but I easily converted it to the slow cooker. I love looking through my old cookbooks and finding recipes that can be altered a bit to be made in the slow cooker. This one does great. There is plenty of cheesy sauce to keep everything moist. The six hours of cooking time melds all the flavors together, you can taste the smoky ham in the sauce. Also, the potatoes get fork-tender, and the ham even gets tender too.
Have a great week. I hope you give this recipe a try, it’s a keeper!
Slow Cooker Vintage Ham and Potato Dinner
Equipment Needed:
- Slow Cooker- 6 quart or larger-oval
Ingredients:
- 10¾ oz cream of chicken soup
- ⅓ cup milk
- ¼ tsp. salt
- ¼ tsp. pepper
- ½ tsp. onion powder
- 5 cups russet potatoes sliced
- 3 cups green beans trimmed and cut
- 2 cups ham diced
- ½ cup white onion diced
- 2 cups shredded sharp cheese divided
Instructions:
- In a small bowl whisk together the can of soup, milk, salt, pepper, and onion powder. Set aside.
- Add the potatoes, green beans, ham, onions and 1 cup of the cheese to the slow cooker.
- Pour in the soup, stir well and evenly smooth the mixture in the crock.
- Cover and cook on LOW for 6 hours.
- When the cooking time is done, sprinkle in the remaining cheese.
- Replace the lid back and let the cheese melt; about 5 minutes.
- Serve and enjoy!
I found these cute little bite sized potatoes so I just dumped in the whole lb besides about 12 wonky ones. I hate measuring anything I just put it on, eyeballing everything except the milk, cheese and spices. I can tell it’s going to be delicious and it was fairly quick to throw everything in and stir, especially not having to cut the tatos since theyre seriously tiny. Thank you so much for this recipe! Until then I have some extra fresh green beans to snack on
Fam loved it… my son ( who just bought his first house ) asked if I could make him a recipe book with all his favorite recipes! That is quite the compliment!
How thick do you cut the potatoes?
About a 1/4 inch thick
Could you use canned green beans?
I don’t see why not, I love canned green beans in crock pot recipes.
could you use cream of mushroom
Yes, that would work great!
Thank you so much
Could you use canned corn if you don’t have green beans?
I don’t see why not! Sounds really good actually.
Thank you for your recipe.Tried it with the corn and it was awesome!
I’m making it now with cream of celery soup and corn instead of the cream of chicken and green beans. Hope it turns out well!
I would use cream of celery soup
That would be good too!
Has anyone made this without the cheese? I guess I am the only person in the world that does not like cheese!!
I love Sarah Olsen’s way because of the cream of chicken soup. Thank you for sharing your ideas. For you “analytical readers,” keep your opinions silent and just eat!
If I want to double the ingredients, would I have to increase the time and how much if I did? This looks so good.
I think an hour more if you were to double. Definitely keep the lid on during the cooking time!
Looks DELICIOUS!
My family has been making what you call Ham and Potato dinner for hears. However, we use real finely diced red or yellow onion; 2 cups of 100% milk or half and half and 3 tablespoons butter. This is turned into a casserole dish and nuked in the microwave for 45 minutes. Or you can do 30 minutes in the microwave and 30 minutes in a 350 degree oven. I don’t have a problem cooking this in the crock pot but using Cream of Chicken soup – you have got to be kidding – yick. That ruins this dish.
I understand some do not like cream of chicken. My family loves it, if you don’t make your own substitutions.
Not a problem. One other question – why do you show using real onions in your video and then use onion powder in the recipe? Curious. Kathi
The onion powder is used in the soup/milk mixture and the real onions are tossed in with everything else.
I use both in the video and recipe.
At what temp and how long would you cook this if you were to do in oven?